One and Done Creamy Gochujang Butternut Squash and Black Bean Stew

Directions

1. 1

   Heat oil in a large skillet over med-low heat. Add the sliced garlic. Allow to cook in the oil until it becomes golden brown, about 3 mins. Transfer the garlic to a bowl lined with paper towels and sprinkle with a pinch of salt.

2. 2

   To the same pan add the onions with a pinch of salt and saute for 4-5 mins. Add the minced garlic, ginger, and the white portion of the scallions and saute until fragrant, about 2 mins.

3. 3

   Add the gochujang and stir it into the onion mixture and continue to saute for 3 mins.

4. 4

   Add in the squash along with another pinch of salt. Saute the mixture for about 5 mins. Add 1-2 tbsp of the veggie broth then partially cover the pan with a lid and cook undisturbed for about 5 mins. Remove lid and use a spatula to scrape and stir the squash well then place the lid back on for 5 mins or until the cubes have partially softened.

5. 5

   As you wait, add the vegetable broth, tamari, vinegar, and maple syrup to a large measuring cup or bowl and whisk together.

6. 6

   To the pan, pour in the black beans and veggie broth mix and stir to combine. Bring to a simmer then partially cover with the lid and cook for 20 mins or until the squash is cooked through.

7. 7

   Remove the lid, add the peanut butter, lime zest and juice and stir until everything is evenly mixed together.

8. 8

   Serve the stew as desired, then top with some of the remaining scallions, crispy garlic slices, sesame seeds and sesame oil and enjoy.